Posts filed under 'At the stove'

sous chef

Asher likes to stand on a chair while we cook (see previous post about making muffins with a 2 year old) and today I chatted him up while he was in there with Matthew.

Fun fact: That little spot where the cutting board and dish rack are sitting is just about all of our counter space and we are still able to crank out dinner once in a while. Its like a miracle or something.

sous chef from bhkart on Vimeo.


1 comment July 7th, 2011

top 5 tuesday: recipe blogs

Of course there are the old stand-bys but here are a few blogs I’ve been really into lately when looking for interesting things to make for dinner. Menu planning is a weekly chore of mine that I abhor. Someone please email me a recipe every day so I don’t have to think of what to make for dinner. Kid friendly a +.

My current favorite is Dinner: ALS because the blog is a great read and you’ll want to make every single thing on there. I really like the style, its part story and part recipes. Her granola is amazing, I made it last week. It’s also called “I’ll Miss You Granola” which is to die for cute.

Another food blog I like is The Bitten Word. These guys get tons of food mags, test recipes and report back. Its genius.

101 cookbooks is brilliant. She focuses on natural food and the photos are so pretty to look at. I love her stuffed shells. I have been wanting to experiment with grain salads and she has so many to choose from.

Ok this isn’t for dinner but A Cake Bakes In Brooklyn is a fairly new to me blog that I am kind of obsessed with. She has a collection of really old recipes and bakes desserts from them to see if they hold up. Some are 100 years old, others are 50’s housewife classic recipes. I haven’t made anything yet but come bake sale time I’m going to be trying these out for sure.

Joy the baker does a lot of baking. Obviously. She makes plenty of other things and I really love reading her posts. Also, thank goodness I wasn’t pregnant when I first discovered this break apart cinnamon bread (photo above).

Add comment July 5th, 2011

lucinda’s blueberry bran muffins

I have this great cookbook by Lucinda Scala Quinn called “Mad Hungry: Feeding Men and Boys.” Its full of delicious things to eat and although I was imagining all meat all the time it has ton of vegetarian meals tucked in beside the burgers and lasagnes and chilis.

Her blueberry bran muffins looked delicious so I thought I’d whip up a batch for our July4th Weekend road trip. I have never made muffins before. I have only once ever baked something from scratch. A holiday honey cake that stuck to the pan.

Asher woke up from his nap and we assembled the ingredients. Its a bit hard managing measuring and holding him on a chair and making sure he doesnt dump extra items into the bowl and I missed the part where it said to mix the wet ingredients and dry seperately and had to dump it all and start over.

By the time we washed everything and did it again it was almost time to leave for his music in the park playgroup. I threw the muffins in, changed, got him dressed and checked them, then cleaned up, packed his snacks and took them out of the oven. We ran out the door and when I got back they were charred. I didn’t take a photo.

I had an extra pint of fresh local blueberries so I decided to try again for a third time the next morning. He got back on his chair and helped again. This time I lowered the  temperature and noticed after 10 minutes the sides were already burning.

I also made the mistake of throwing the entire pint of blueberries because I forgot it was just a cup.

So this 3rd batch came out slightly overdone on the sides and slightly underdone on top and also a bit mushy from an overabundance of blueberries but what the heck, I brought them anyway.

Although not the best looking muffins this time around, the taste is there and they have amazing promise.

I think I’ll try again when I get home. Right after I pick up a pack of liners.

You can find Lucinda’s recipe here.

1 comment July 4th, 2011

melissa's roasted broccoli and shrimp

This is fast, easy and delicious. I first read about it on the Amateur Gourmet but it is originally from a piece Melissa Clark did in the times over 2 years ago. We serve it over rice.

2 pounds broccoli, cut into bite-size florets
4 tablespoons ( 1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving.

1. Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

2. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

Add comment April 4th, 2011

my recipe file: february '11

These are the recipes I’ve thought about making (ok eating) more than once over the past couple of weeks. Maybe one day I’ll get back into the kitchen and actually put one on the table.

Slow-Cooker Spicy Buffalo Chicken Sandwiches via not that you asked

Cacio e Pepe via Megan

Crispy Potato Roast via The Bitten Word Boys

Sole Meuniere via Say YES to Hoboken

Poppy Seed Cake via Lottie and Doof

{images via linked websites}

4 comments February 21st, 2011

renee's latkes

Last year for Channukah we experimented with a new recipe. I had read about it in Food and Wine and being a lover of all things Gail I really wanted to try them.

My mom came to visit and made them and they were so delicious we made them again this year. We had a bit of a pot luck Channukah feast last week with Dan and Jen bringing her AMAZING matzoh ball soup and a delicious goat cheese and pear salad, seriously she makes the best salads so I always make her bring one. My mom made her famous meatballs and of course the latkes, and Matthew delivered a perfectly cooked roast beef. Ramona saved the day with her homemade rugelach and snickerdoodles or we wouldn’t have had much dessert at all.

Do yourself a favor and make these. You don’t have to wait for Channukah! They would be great in a mini size for a party and they freeze well and reheat. Don’t forget the sour cream and applesauce for dipping, even though my dad will tell you to sprinkle them with sugar.


3 1/2 pounds baking potatoes, peeled and halved
1 large yellow onion, cut into 8 wedges
1/2 cup all-purpose flour
2 eggs, lightly beaten
2 tablespoons chopped dill (we leave this out)
1 1/2 teaspoons salt
1/4 teaspoon baking powder
Canola oil, for frying
Applesauce and sour cream, for serving


Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off all of the liquid in the bowl and add the shredded potatoes. Stir in the flour, eggs, dill, salt and baking powder. Scrape the mixture back into the strainer and set it over a bowl; let stand for 5 minutes.

In a very large skillet, heat 1/4 inch of canola oil until shimmering. Spoon 2 tablespoons of the potato mixture into the canola oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel–lined baking sheet. Serve the latkes hot with applesauce and sour cream

{Original recipe here}

3 comments December 20th, 2010

jamie's sweet and sour pork

Sunday night menu planning and this is on the menu for the week. We’ve had it before and its delicious and easy. Its out of one of my favorite cookbooks – Jamie’s Food Revolution. I highly recommend it for simple, tasty meals.

Sea salt and freshly ground black pepper
1 c. long-grain or basmati rice
½ lb. pork tenderloin, preferably free-range or organic
1 small red onion
1 red or yellow bell pepper (or ½ of each)
A thumb-sized piece of fresh root ginger
2 cloves of garlic
½ – 1 fresh red chile, to your taste
a small bunch of fresh cilantro
peanut or vegetable oil
1 heaped teaspoon five-spice powder
1 teaspoon cornstarch
2-3 tablespoons soy sauce
1x 8-ounce can of pineapple chunks
2 tablespoons balsamic vinegar

To prepare your stir-fry
Halve the pork tenderloin and cut into ¾ inch cubes. Peel and halve the red onion, then dice into ¾ inch cubes. Halve the bell pepper, seed, and cut into ¾ inch cubes. Peel and finely slice the ginger and garlic. Finely slice the chile. Pick the cilantro leaves and put them to one side. Finely chop the cilantro stalks.

To cook your stir-fry
Preheat a wok or large frying pan on high heat and once it’s very, very hot, add a good lug of oil and swirl it around. Add the pork and five-spice powder and toss or stir them around. Cook for a few minutes until browned, then transfer to a bowl using a slotted spoon.

Carefully give the wok or pan a quick wipe with a ball of paper towels and return to the heat. When it’s really hot, add 2 good lugs of oil and all the chopped ingredients. Toss or stir everything together and cook for 2 minutes.

Stir in the cornstarch and 2 tablespoons of soy sauce. Let everything cook for 30 to 40 seconds, then add the pineapple chunks with their juice, the browned pork and balsamic vinegar. Season with black pepper and a little more soy sauce, if needed.
Break open a piece of the pork, check it’s cooked through, and remove from the heat. Reduce the sauce to a gravy-like consistency by cooking for a few minutes more.

Add comment November 7th, 2010

martha's salmon in parchment

This salmon dish takes 10 minutes to prep and 15 minutes to cook, making it ideal for a weeknight. I’ve experimented with extra spinach (too watery) but feel free to mix it up. It never fails to impress and clean up is 1 cutting board and 1 small bowl. Awesome all around


  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon salt-packed capers, rinsed well and coarsely chopped
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1 clove garlic, finely chopped
  • 1 large russet potato (about 1 pound), cut into 1/8-inch-thick slices
  • Coarse salt and freshly ground pepper
  • 2 shallots, thinly sliced
  • 3 ounces (about 1 cup) baby spinach
  • 2 salmon fillets (6 ounces and 1 1/2 inches thick each), skinned
  • 1 lemon, thinly sliced

Preparation Instructions

  1. Preheat oven to 400 degrees. Place a rimmed baking sheet in oven to heat. Cut parchment to size.
  2. Stir together butter, capers, parsley, and garlic in a small bowl; set aside.
  3. Divide potato slices between parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
  4. Top each bed of potatoes with one quarter of the shallots followed by half the spinach. Place salmon fillets on top of spinach. Divide remaining shallots evenly between packets. Top each salmon fillet with lemon slices Dot with caper butter; season with salt and pepper: We now do the butter mixture under the lemon
  5. Fold parchment paper over ingredients, at the crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
  6. Carefully transfer packets to preheated baking sheet. Bake until packets have puffed, 15 to 18 minutes. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining lemon slices.

In case you need help with the parchment folding (I did)


Add comment September 27th, 2010

ina's turkey meatloaf

Last Saturday I met my friend Katie and her son Will at the farmer’s market for a stroll and a shop. We went over to the turkey guy and Katie told me all about this awesome turkey meatloaf she was going to make that evening. After thinking about it for 6 days straight we made it last night.


We made 1/2 recipe for us with plenty to freeze for Asher to eat later. Although I think we will make a smaller loaf/loaves with more glaze next time…and maybe caramelize the onions.

Ina Garten’s Turkey Meatloaf

3 comments August 14th, 2010

the raspberry jam experiment

Scene: Costco, on a Sunday afternoon

We went for paper towels but there were raspberries, lots and lots of beautiful raspberries.

“Lets make some jam” he says “I think I’ll buy a case. Make that two”

2 cases  = $50 = a shit ton of raspberries but that is what you need to make jam.

On the way home we realize the canning jars are in storage so we go pick up new ones. $10

“$60 is a lot for some jam” I say. “How much jam do we get for $60?”

“We must consult the old family recipe, passed down from generation to generation.”

“On the back of the Certo box.”

Certo boxes in hand we head home and get to work.

“Its a hard job but someone has to do it”

The box says we will have 7 pints of jam. Kind of a crap deal for $60 if you ask me.

After measuring and mushing up the berries and putting them in a pot with water and sugar we realize we have a bit more than we bargained for.

Matthew siphons 1/4 the mixture into a smaller pot and adds the certo when it boils.

Once its complete he fills 5 of the 12 pint jars. “Hmm” I say, because I am very good at math, and also stating the obvious. “If 1/4 of the recipe is 5 pints we will need 20 pints.”

WE HAVE 12 PINT JARS. its 8pm on Sunday night and we are covered in raspberries.

After some minor freaking out that 3/4 of a pot of jam will be thrown right in the trash he realizes we haven’t yet put in the certo and the big pot is only raspberries and sugar so we take it off the stove and let it cool down.

The next day I buy every single jar at the overpriced fancy kitchen store and we heat up the raspberries again, add the certo and do the canning thing.

The verdict: $50 will be more than enough to cover your jam needs for the next few decades.

4 comments June 19th, 2010

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